Chicken And Brie Flatbread Recipe

Preheat oven to 400°F (200°C). Pat the chicken dry with paper towels.

In a small bowl combine 1 tablespoon olive oil, chopped rosemary, chopped thyme, 2 minced garlic cloves, 3/4 tsp salt and 1/4 tsp black pepper. Rub the mixture evenly over the chicken.

Place chicken on a small baking sheet or in an ovenproof dish and roast 15–20 minutes (depending on thickness) until internal temperature reaches 165°F (74°C). Remove from oven and let rest 5 minutes, then slice thinly into bite-size strips.

While chicken roasts, make the arugula pesto. In a food processor combine 2 cups arugula, 1/4 cup toasted pistachios, 2 tablespoons grated Parmesan, 1 chopped garlic clove, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Pulse to combine, then slowly stream in 3 tablespoons olive oil until the mixture forms a smooth but slightly textured pesto. Taste and adjust seasoning. Reserve a tablespoon of pistachios for finishing the flatbreads.

Preheat oven to 450°F (230°C) or heat a pizza stone/skillet. If using store-bought flatbreads, brush each lightly with olive oil on both sides and place on a baking sheet or stone.

Spread about 1 tablespoon of arugula pesto evenly over each flatbread, leaving a small border.

Distribute sliced herb roasted chicken evenly across the three flatbreads (about 5–6 oz total chicken across all flatbreads).

Tear the brie into small pieces or thin slices and scatter evenly over the chicken and pesto so it will melt and coat the toppings.

Scatter thinly sliced red onion over each flatbread. Season lightly with a pinch of coarse salt and freshly ground black pepper.

Bake for 6–9 minutes, until the flatbread is crisp around the edges and the brie is soft and beginning to melt and brown slightly.

Remove from oven. Top each flatbread with a handful (about 1/3 cup distributed) of fresh arugula, a drizzle (about 1 teaspoon each) of olive oil, a squeeze of lemon juice, and sprinkle the reserved toasted pistachios over the top.

Slice each flatbread into 3–4 pieces and serve immediately.